Cream Of Pea Soup With Pesto Oil

Ricardo Tested This velvety soup is thickened with cooked-down diced russet potato rather than cream, but for a vegan version, substitute vegetable broth for chicken.

In lieu of espelette pepper, a mild chili used in French cooking, paprika can be used.

2 tbsp (30 mL) olive oil 1 medium- sized yellow onion, chopped 1 medium- sized russet potato, peeled and diced 5 cups (1-1/4 L) no-salt-added chicken broth 26 oz (750 g) bag of frozen peas Kosher salt and freshly ground black pepper 1/2 cup (125 mL) olive oil 2 tbsp (30 mL) store-bought pesto 1/4 cup (60 mL) fresh cilantro leaves 1 lime, cut into small wedges Espelette pepper, to taste

In a small saucepan over medium heat, heat oil. Add onion and cook until softened. Add diced potato and broth. Bring to boil. Cover and simmer for 20 minutes, or until potatoes are tender. Add peas and continue to cook for 2 minutes, or until just defrosted.

In a blender, purée mixture in batches until smooth.

Transfer soup into saucepan and season with salt and pepper to taste. Keep warm until ready to serve.

To make pesto oil, in a small bowl, combine oil and pesto. Strain through a fine sieve and set aside until ready to add to soup.

Ladle soup into cups or bowls. Garnish with a drizzle of pesto oil and cilantro leaves.

Serve with a lime wedge and a pinch of Espelette pepper.

Makes 8 to 10 servings. karonliu@thestar.ca